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The Club SandwichWhere: The W Hotel in Washington, DCWhat: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread. For more, visit the Best Sandwich in America website.9601280

The Club SandwichWhere: The W Hotel in Washington, DCWhat: It’s a triple-decker sandwich with grilled chicken, bacon, tomatoes, lettuce, avocado, mayo and a sunny side up fried egg, all in 3 slices of sourdough bread. For more, visit the Best Sandwich in America website.

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Chicken Cheddar BiscuitWhere: Time-Out Restaurant in Chapel Hill, NCWhat: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.9601280

Chicken Cheddar BiscuitWhere: Time-Out Restaurant in Chapel Hill, NCWhat: This sandwich has a crispy piece of fried chicken topped with an oozing piece of cheddar cheese resting between a large, fluffy biscuit.

The Chicken Conquistador from Zunzi's

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The Chicken ConquistadorWhere: Zunzi’s in Savannah, GAWhat: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.9601280

The Chicken ConquistadorWhere: Zunzi’s in Savannah, GAWhat: The Conquistador consists of a baked chicken breast served with lettuce, tomato and special sauce on French bread.

Beau Kester

The BLT from Crown Candy Kitchen

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The BLTWhere: Crown Candy Kitchen in St. LouisWhat: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast. 9601280

The BLTWhere: Crown Candy Kitchen in St. LouisWhat: A mountain of thick-sliced crisp bacon is topped with tomato slices and lettuce, all sandwiched between 2 pieces of golden brown white toast.

The CSS Virginia

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The CSS VirginiaWhere: The Blacksheep in Richmond, VAWhat: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce. 9601280

The CSS VirginiaWhere: The Blacksheep in Richmond, VAWhat: This creations has with fried chicken livers loaded into a toasted French baguette with shredded cabbage, green onions, granny smith apple and remoulade sauce.

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Corned Beef and Pastrami Sandwich from Katz's

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Corned Beef and Pastrami SandwichWhere: Katz's Deli in New York CityWhat: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.9601280

Corned Beef and Pastrami SandwichWhere: Katz's Deli in New York CityWhat: The meats are on rye bread with mustard but Adam’s favorite way to eat this sandwich is with Russian dressing and coleslaw.

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Shrimp Po' BoyWhere: Domilise’s Po-Boy and Bar in New OrleansWhat: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off. 9601280

Shrimp Po' BoyWhere: Domilise’s Po-Boy and Bar in New OrleansWhat: It has loads of fresh shrimp straight from the fry basket piled onto a loaf of locally made bread. It is dressed with tomato, lettuce and creole mustard with some pickles to top it off.

Alfonso Bresciani

4-Courser Sandwich

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4-Courser SandwichWhere: The Fifty/50 in ChicagoWhat: The sandwich has smoked pulled pork with a gouda béchamel sauce, pickles, jalapeño chips, sweet potato chips with BBQ sauce and a waffle-ized macaroni and cheese, all between a smoked pretzel bun.9601280

4-Courser SandwichWhere: The Fifty/50 in ChicagoWhat: The sandwich has smoked pulled pork with a gouda béchamel sauce, pickles, jalapeño chips, sweet potato chips with BBQ sauce and a waffle-ized macaroni and cheese, all between a smoked pretzel bun.

Al’s Combo Italian Beef

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Al’s Combo Italian BeefWhere: Al's in ChicagoWhat: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.9601280

Al’s Combo Italian BeefWhere: Al's in ChicagoWhat: The fall-apart tender beef is piled high on top of an Italian Sausage grilled to perfection. It is topped with sweet hot peppers and Giardiniera, and is sandwiched between a hearty Italian roll that soaks up the au jus, giving it that extra burst of flavor.

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New Yorkers and tourists alike head to Katz's for favorites like matzo ball soup, knishes, kugel, potato latkes, blintzes and, of course, corned beef and pastrami.

Katz's Deli corned beef and pastrami

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Adam indulges in a Katz's classic, the corned beef and pastrami sandwich, and then rates it using his BITE scale. 9601280

Adam indulges in a Katz's classic, the corned beef and pastrami sandwich, and then rates it using his BITE scale.

The exterior of Primanti Brothers

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In 1933, Joe Primanti started his business by selling sandwiches to truckers off a cart. The business quickly grew into a small restaurant, and Joe was joined by his brothers and nephew. A chance creation of fried potatoes on the sandwiches led to the stuffed sandwiches that Primanti Bros. is known for today.9601280

In 1933, Joe Primanti started his business by selling sandwiches to truckers off a cart. The business quickly grew into a small restaurant, and Joe was joined by his brothers and nephew. A chance creation of fried potatoes on the sandwiches led to the stuffed sandwiches that Primanti Bros. is known for today.

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Adam Richman with the Yardbird sandwich at Slows Bar-B-Q in Detroit, MI. 9601280

Adam Richman with the Yardbird sandwich at Slows Bar-B-Q in Detroit, MI.

Scott Stewart

Yardbird

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The Yardbird is a juicy, smoked, Amish chicken breast drenched in mustard sauce, tossed with sautéed mushrooms and slathered with cheddar cheese, all piled with crispy applewood bacon.9601280

The Yardbird is a juicy, smoked, Amish chicken breast drenched in mustard sauce, tossed with sautéed mushrooms and slathered with cheddar cheese, all piled with crispy applewood bacon.

Scott Stewart

Slows

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Slows lit the barbecue fire in Detroit and set the bar for everyone who followed in their footsteps. The low-and-slow smoked meats cooked here are considered to be “what barbecue should taste like.”9601280

Slows lit the barbecue fire in Detroit and set the bar for everyone who followed in their footsteps. The low-and-slow smoked meats cooked here are considered to be “what barbecue should taste like.”

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Adam Richman with Tilia owner and chef Steven Brown and some of the ingredients used for the fish taco torta. Brown’s vision for Tilia was to create a homey, timeworn restaurant with a menu of friendly flavors. 9601280

Adam Richman with Tilia owner and chef Steven Brown and some of the ingredients used for the fish taco torta. Brown’s vision for Tilia was to create a homey, timeworn restaurant with a menu of friendly flavors.

fish taco torta

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For the fish taco torta, deep-fried mahi mahi is placed inside a bun with tortilla chips. The crunchy combo is then topped with pico de gallo, creamy Peppadew slaw, lime juice, cilantro and habanero for an extra kick.9601280

For the fish taco torta, deep-fried mahi mahi is placed inside a bun with tortilla chips. The crunchy combo is then topped with pico de gallo, creamy Peppadew slaw, lime juice, cilantro and habanero for an extra kick.

Slows

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A barbecue platter at Slows in Detroit. 9601280

A barbecue platter at Slows in Detroit.

Scott Stewart

Kroll's

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Next, Adam Richman travels to Green Bay, WI, to try the prime rib sandwich at Kroll's. Adam poses with general manager Cheryl Dorner at the family-owned restaurant that has been in business for over 70 years. Kroll’s is known for charcoal grilling, giving the food its unique flavor. 9601280

Next, Adam Richman travels to Green Bay, WI, to try the prime rib sandwich at Kroll's. Adam poses with general manager Cheryl Dorner at the family-owned restaurant that has been in business for over 70 years. Kroll’s is known for charcoal grilling, giving the food its unique flavor.

prime rib sandwich

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The prime rib sandwich is a pile of tenderly-sliced grilled beef, sautéed onions, mushrooms and peppers on a toasted, crisp semolina bun that’s infused with the savory juices of the meat. If that’s not enough, you also have the option to dunk this delectable dish into a Wisconsin-style, butter-infused au jus.9601280

The prime rib sandwich is a pile of tenderly-sliced grilled beef, sautéed onions, mushrooms and peppers on a toasted, crisp semolina bun that’s infused with the savory juices of the meat. If that’s not enough, you also have the option to dunk this delectable dish into a Wisconsin-style, butter-infused au jus.